This delicious Mini Philly Cheesesteak Meatloaf pairs well with sweet potato fries, okra fries, or lima beans.
Ingredients:
For this mini Philly Cheesesteak meatloaf recipe, you’ll need the following:
- 1 1/2 Tbls. Extra Virgin Olive Oil
- 1 1/2 Tbls. Butter or Ghee
- 1 small yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 garlic cloves, minced
- 1 lb. lean ground beef or ground buffalo
- 1 Tbls. Gluten-Free Worcestershire
- 1/2 C. Crushed Rice Chex
- 1 egg, whisked
- 3-5 oz. Provolone Cheese (I use Provolone veggie cheese to make it dairy free)
- Sea Salt to taste
- Black Pepper to taste
Ingredient notes: (1) Ghee is a clarified type of butter that originated from the Indian Subcontinent. It is touted as helping heal the digestive tract. Benefits of Ghee (2) I use dairy-free cheese since I have some sensitivities to lactose.
Directions:
- Heat olive oil and butter (or Ghee) in a large skillet over medium heat then add onions, peppers, and sea salt. Continue sauteeing until crisp and tender. Add garlic and brown for another minute. Transfer veggies to a plate and let cool for 10 minutes.
- Preheat over to 425 degrees then line a baking sheet with foil and spray.
- In a large bowl combine meat, egg, GF Worcestershire sauce, Rice Chex, cheese, onions, peppers and mixed all ingredients until combined.
- Divide into (4) equal sized portions and fork them into loaves and place on baking sheet.
- Bake for 20-25 minutes or until no longer pink in the center. Slice and serve.
The original recipe (before modifications) came from Iowa Girl Eats
